Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

Traditional fermented foods are of major importance with respect to the socio-economic
growth, food security, nutrition, and health of African consumers. In several African countries …

Abstract In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich
indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary …

Fermented foods have been the focus of ever greater interest as a consequence of
purported health benefits. Indeed, it has been suggested that consumption of these foods …

Indigenous fermented foods (IFFs) have a long history in Africa and are embedded in
cultural norms and practices. Typically, these foods are produced at small or household …

Cardiovascular disease (CVD) may be inherited, as recently shown with the identification of
single nucleotide polymorphisms (SNPs or “snips”) on a 250 kb DNA fragment that encodes …

Fermented foods and beverages were among the first processed food products consumed
by humans. Now, fermentation process is in use for processing a vast array of dairy, meats …

The microbial communities present within fermented foods are diverse and dynamic,
producing a variety of metabolites responsible for the fermentation processes, imparting …

The ever greater understanding of the composition and function of the gut microbiome has
provided new opportunities with respect to understanding and treating human disease …

Fermented food condiments serve as a major source of nutrients to many homes in West
Africa, especially among the rural poor who use these condiments as a cheap source of …